Peas & carrots

Photo by Miranda Osborn

Daniel Berman’s inspiration for a.Lure came from his love of fresh seafood, memories of home cooked meals, and his appreciation for produce straight from the farm. a.Lure is a farm-to-fork concept with a contemporary twist on traditional Southern recipes.

Named for the famous reference in Forrest Gump, a.Lure’s best selling dish, “Peas & Carrots,” is somewhat of a trade secret of owner Daniel Berman. Berman, a classically trained French chef, conceives each recipe on a.Lure’s menu before handing them off to his talented team. True to a.Lure’s elevated, contemporary approach to Southern recipes, “Peas & Carrots” incorporates local ingredients with fresh seafood — all sourced as close to the Savannah area as possible.

a.Lure owner Daniel Berman and son, William

Ingredients

1 cup arborio rice
1/2 cup vegetable stock (warm)
1/2 cup water (warm)
1/2 cup white wine
1/2 Vidalia sweet onion diced
3 large carrots (if you do not have a juicer, you can substitute a small bottle of carrot juice)
1/4 cup heavy cream
1 ounce of chopped ginger
1/4 cup of green peas (preferably English)

Directions

Risotto

In a medium saucepan add teaspoon of oil and sweat onions. Halfway through add arborio rice. You want the rice to slightly toast.
Add white wine stirring with a wooden spoon.
Slowly add vegetable stock and water while stirring.
Cook until slightly al dente stirring constantly.

Ginger Carrot Reduction

In a medium saucepan add 1teaspoon of oil, on a low heat add ginger and cook for 1 minute.
Add carrot purée and reduce by half.
Add heavy cream and reduce by half.

Pea Coulis

In a small saucepan boil water, blanch peas for 15 seconds and add to ice bath. Place peas in a blender add vegetable stock and blend. Take purée and sift through a chinois or fine strainer for smooth consistency.

3-4 large U-10 sea scallops, pan seared in a hot sauté pan. Use a spoon and evenly spread carrot purée on plate. Place some risotto in the middle of plate. Drizzle plea coulis liberally, place seared scallops on top of risotto. Add roasted baby carrots.

The culinary staff at a.Lure consists of two true masters of flavor elevation: Executive Chef Bryce Knott and Sous Chef Adam Yarboro. Chef Knott grew up in Savannah and knows Lowcountry cuisine through and through, having worked his way to executive chef from a dishwasher. He constantly refines his skills and draws inspiration from his favorite chefs. Sous Chef Yarboro’s favorite gig before working his craft in a.Lure’s kitchen was whipping up some of the most savory BBQ in North Carolina and brings a fresh perspective to the a.Lure kitchen. Together, this team executes high-level recipes with nostalgic, down-home flavor.

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